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north
african carrot salad

The cooked carrots are
spiced with a pinch of cinnamon and confectioners' sugar
and seasoned with orange juice and orange-flower water.

ingredients
1 1/2 lbs carrots, scraped
1/4 C fresh orange juice
1 T fresh lemon juice
1/2 T freshly ground cinnamon
1 tsp confectioners' sugar
1 T orange-flower water, to taste
Fresh mint sprigs, for garnish
preperation
1. Cut the carrots crosswise
into 1/2-inch rounds and cook them in boiling water
for 10 minutes, until they are fork-tender. While the
carrots are cooking, mix the juices together and grind
the cinnamon using a mortar and pestle or a coffee grinder
you reserve for spices. Mix the cinnamon with the sugar.
2. When the carrots are cooked, drain them, place them
in a glass salad bowl, pour the juices over them. Chill
for 1 hour. When ready to serve, sprinkle them the sugar
and cinnamon mixture and drizzle the orange-flower water
over them. Serve garnished with mint sprigs.
yield:
8 servings
prep time: 5 minutes
cooking time: 10 minutes
nutritional
info

CALORIES
45
FAT 0g
PROTEIN 1g
CARB 10g
source:
A
Kwanzaa Keepsake  Jessica
Harris
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